Recipe - Voodoo Gumbo

1 md Yellow onion; finely chopped
1 md Green bell pepper; seeded,
cored and
; finely chopped
3 md Stalks celery; finely
chopped
8 tablespoon Vegetable oil
One half cup Flour
1 pound Andouille sausage or
Kielbasa; cut into 1/2inch
; dice
1 " Cajun" or "Creole"
seasoning; optional, up to
2
4 cup Unsalted chicken stock
2 tablespoon Worcestershire sauce
1 cup Chopped canned tomatoes
Two; (15 1/2ounce) cans
; pink or small
; kidney beans,
; drained
1 pound Boneless; skinless chicken,
; cut into 3/4inch
; cubes
2 tablespoon Or more to taste; hot sauce,
optional
1 cup Sour cream; optional

Combine the onion, bell pepper and celery, then remove One half cup of the
mixture and set aside for later.

TO MAKE THE BROWN ROUX: Over high heat in a small heavy saucepot, heat 6
tablespoons of the oil. When hot, add the flour and, with a wooden spoon,
over medium heat, stir constantly until the roux turns brown and smells
nutty, about 8 to 10 minutes. Remove the pot from the heat and immediately
add the reserved One half cup of the vegetable mixture and continue to stir
until the roux has cooled down. Transfer the roux, which is very hot, to a
mixing bowl.

In a heavy 4quart saucepan, over medium heat, heat the remaining 2
tablespoons of oil. Add the remaining vegetable mixture and cook, stirring,
for a couple of minutes. Add the andouille sausage, optional "Cajun" or
"Creole" seasoning, cover and cook over low heat for about 5 minutes, or
until the vegetables are tender, but not brown.

Over medium heat, add the chicken stock, Worcestershire sauce, tomatoes,
beans and the reserved roux and bring the liquid to a simmer. Cook,
uncovered, for 5 minutes then add the chicken and cook for 5 minutes longer
or until the chicken is completely cooked through. Remove the pot from the
heat and add the hot sauce if you like your gumbo hot and/or add the sour
cream if you like it rich. Serve over rice.

Converted by MC_Buster.

Per serving: 1801 Calories (kcal); 158g Total Fat; (77% calories from fat);
18g Protein; 84g Carbohydrate; 102mg Cholesterol; 528mg Sodium Food
Exchanges: 3 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 31 One half Fat;
One half Other Carbohydrates

Converted by MM_Buster v2.0n.